Lemongrass Beef Soup
1.
Hengdu beef, unpack and wash
2.
Cut into 2-3 cm square pieces, pan under cold water, boil the pan for 1 minute, remove and wash
3.
Add enough water to the pot, add beef cubes, 5 slices of ginger, and rice wine. Bring to a boil on high heat. Turn to low heat and simmer until the meat is rotten. It takes about 2 hours. In the last half an hour, add salt to simmer. Beef with broth, refrigerated, can be used for a variety of dishes
4.
Put oil in a pan, heat it up, sauté the onion and remaining ginger slices, add appropriate amount of water
5.
Add fish sauce, lemongrass sauce, stewed beef and beef broth, boil, simmer for a few minutes
6.
Finally, add the milk cabbage and coconut milk before starting the pan, turn the pan off the heat, and serve
Tips:
1. Actually, I stewed about 600 grams of beef at a time. This way, the stewed beef with broth can be kept in cold storage and can be used for a variety of dishes, which is very convenient for office workers;
2. Beef stew must choose beef tendon or sirloin. The meat fiber is short and has meat and tendons. If it is pure lean meat, the more it is stewed, the older it will be, and it will not bite at all;
3. Fish sauce, coconut milk, and lemongrass are basically the main theme of Thai cuisine, and they are easy to get online. I added the side dishes myself, onions and ginger slices are generally necessary, and the rest can be adjusted by myself.
